Top Rated Fish Recipes

Sometimes, old favorites just need a little twist to make them new and interesting again. Such is the case with salsa. It's a versatile topping that makes grilled chicken, fish, and beef something a little special. But sometimes, even the taste-maker needs some livening up. Here, we use watermelon to add some sweetness to the typical sour-spicy flavor profile of pico de gallo.
Click here to see 5 Tantalizing Watermelon Recipes for Summer Cookouts.
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Grilling whole fish is a quick and easy way to get crispy skin on the outside and a flaky interior. A locking grill basket is a great way to make sure the fish stays intact and comes out perfect every time.This recipe is courtesy of Home Depot.

This is a really simple recipe that requires minimal effort with maximum taste! It's not often I rave about a product but I am a huge fan of the Mina products and would recommend them to cooks of all levels.

Ingredients:
2 slices of Rock fish, cut into big chunks
1 cup yogurt
1 Tbsp garlic paste
1 Tbsp ginger paste
1 tsp Chili powder
1 tsp turmeric powder
1/8 tsp salt
a handful of mint leaves
a handful of cilantro leaves
2 green chilies, chopped
3 Tbsp Sindhi Biryani powder
1 1/2 tomatoes, sliced
1 1/2 cups of basmatic rice, washed and soaked
1/4 cup or less evaporated milk
2 pinches of saffron
Method:
Combine the yogurt, garlic and ginger paste, chili and turmeric powder and salt with the fish and marinate for 30 minutes.
Heat some olive oil and cook the tomatoes until soft for about 5 minutes. Then add the mint and cilantro leaves and the green chilies and cook for about 4 to 5 minutes. Remove and let it cool. Once cool blend into a fine paste and set it aside.
In a big pot bring water to boil. Add about 3 tablespoon salt. The water should taste quite salty. Then add the soaked rice and cook the rice until 70 % done.
While the rice is cooking, add some oil to a heavy bottom wok and add the sindhi biryani powder. Cook for about 3 minutes to allow the flavors to blend. The add the fish and mix to combine with the mint and cilantro paste. Turn off the heat. Make sure the seasoning is to your taste.
Now to make the biryani, scoop the basmatic rice from the boiling water with a strainer and layer it on top of the fish mixture. Spread the rice evenly. Then sprinkle some saffron on the rice.
Take some of the rice water and mix with 1/4 cup of ghee and sprinkle on the rice. You can sprinkle some fried onions, chopped coriander leaves and fresh chopped mint leaves.
Cover the wok with aluminium foil, followed by a cover. Put something heavy on the cover to seal it tight.
Cook for about 5 minutes on high then lower the heat and cook for another 4 or 5 minutes. Fish does not take too long to cook.
Serve with cucumber, onion and pineapple salad.

"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass."
— Charles H. Baker, Jr.

A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family-style.
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Vindaloo is typically a Goan dish of meat, usually pork prepared with wine and garlic. These ingredients make up the term "vindaloo," which is a name derived from the Portuguese dish, Carne de Vinha d'Alhos (where carne means meat, vinha means wine, and alhos means garlic).
However, this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chiles. Vindaloo is meant to be a spicy (if not the spiciest) dish that has a tang that vinegar imparts. By the way, did you know that vindaloo is often mistaken to be a dish that has potatoes in it because aloo means potatoes in Hindi?
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During one spring break, my family and I took a cruise around the Caribbean. While we were on the ship, my grandmother mentioned again and again how tasty flying-fish sandwiches are. We thought she was crazy to believe in flying fish! True enough, when we got to Barbados, we saw some flying fish. These fish actually jump out of the water, fly for a short distance, fall back into the water, and then do it all over again. Later that day, we visited a restaurant in a little shack on the beach. Of course we ordered flying-fish sandwiches, which were crispy, flaky, light, and delicate. Obviously, we don’t have flying fish in the United States, but those memories inspired me to create my own version of the fish dish. I wanted to take the flavors of the Caribbean and incorporate them into my own tacos.

This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.
You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
Click here to see 15 Easy Fish Recipes for Summer.